Reinvent your tailgate fare with this easy to make harissa hummus. The perfect partner with roasted vegetables for a healthy, spicy bite!
Today we’re having a virtual tailgating party courtesy of The Recipe Redux and Sabra Hummus. By posting this recipe I’m entering a contest sponsored by Sabra Dipping Co. LLC. I received coupons for free product, but I was not compensated for my time. I am eligible to win prizes, though! Woo hoo!
Do You Like Spicy?
If you do, you’re going to love my Harissa Hummus. First things first, this recipe is crazy easy to whip up. Eating clean usually requires making food from scratch. Luckily, store-bought hummus has always been on my clean foods list!
For this recipe contest we used Sabra hummus (click the blue frog below the recipe to take a peek at my competition). I used the plain flavor because I wanted to doctor it up myself. The plan was to create a healthy option for dipping vegetables. I know…most people like pita, crackers, or tortilla chips with hummus, but once you’ve dipped a roasted veggie into your hummus, there’s no going back. It’s pretty amazing, especially when the veggies are warm from the oven. It’s best to use a vegetable that doesn’t get really soft when roasted, so I went with Brussels Sprouts this time. Broccoli, parsnips, carrots or asparagus stalks would be lovely, too.
Beans, Beans…Good For Your Heart
Your typical hummus is made by processing together chick peas, lemon, tahini, olive oil, and some spices. The traditional base for hummus is chick peas, although there are many other hummus types out there. Have you tried beet, black bean, or cauliflower hummus?
Not only are beans a great source of protein and fiber, they also help to reduce your risk of getting heart disease and diabetes. What I love about bean-based hummus is that just 2 heaping spoonfuls per day satisfies the recommended 3 cups of beans per week. I don’t know about you, but for me getting in 3 cups of beans each week isn’t a reality (and I LOVE my beans). But #twospoons of hummus? That’s not going to be a problem!
You Got This!
I mixed the Sabra plain hummus with some plain Greek yogurt so my mouth wouldn’t catch on fire from the harissa. It worked like a charm for the perfect hint of heat (which you can adjust to your liking) and a ton of flavor! To finish it off, I sprinkled the dip and the Brussels with chili powder and hemp seeds.
I hope you’ll try this delicious duo at your next tailgating party. It’s a smart strategy for bringing something healthy that you can enjoy, while everyone else eats well, you know…that other stuff.
Spicy Harissa Hummus
- 1 lb Brussels Sprouts cleaned and halved
- Sea salt
- 1 container Sabra hummus plain
- 1/2 cup plain Greek yogurt
- 2 -3 tsp harissa
- 1 Tbsp hemp seeds
- sprinkle chili pepper
- 2 Tbsp olive oil
- Preheat oven to 400. Toss Brussels Sprouts with olive oil and salt. Lay out on baking sheet. Roast until just tender, about 15 minutes. DO NOT OVERCOOK. I took mine out a little early so they did not get mushy and retained their green color.
- While Brussels are roasting, combine Greek yogurt and hummus in a small bowl. Stir well. Add the harissa, per your taste. The more you add, the spicier the hummus will be. Mix until well combined. Place into serving tray and sprinkle with chili pepper, hemp seeds and a drizzle of olive oil. Serve alongside warm Brussels sprouts.